Everyday Food For Everyday People

Yes, another food blog. I know the internet has literally thousands and do we really need another one? Well, I don't know the answer to that, but I am going to give it my best shot to say yes. Honestly, I never intended to write a food blog. Yet here I find myself hitting the publish button for the whole world to see. Well, maybe just a few family members and close friends for now. The world will follow...ha!

A few years ago, 2011 to be exact, I started the journey of recipe writing. It just kind of happened. I am always in my kitchen and always cooking. Sure I have my share of cook books, magazines and well read sites I check on the Internet, but I love winging it as well. Eventually, I found myself cooking more and more from my own ideas than the glossy pages of other people's hard work. I found myself always with a notebook at hand when I was cooking and eventually a camera as well. The collection started to pile up and finally I had to jump in with both feet somewhere. If I am to be completely frank and honest, the dream was a cookbook. The reality for now is this blog, and that is totally cool as well.

Here I hope to share my kitchen journey along the way. Starting with this shrimp linguine. This is a dish I have been making for years and love very much. It is fresh, light and very tasty! By doing the prep work before hand, this can make quite a quick dinner.

Shrimp Linguine

When choosing shrimp, it is important to know what you are looking for. While fresh shrimp are not always available, the frozen ones can be quite good as well. Make you you buy them raw and in their shells. I know, peeling them might seem like a pain, but it is worth it. The pre peeled shrimp, are pumped full of water and almost have no flavour at all. Look for a good sized large shrimp for this dish, and you won't be disappointed.

In a medium sized skillet over high heat, add the olive oil with the onion. Cook for 10-15 minutes or until soft and starting to turn golden. At this point add the garlic and cook for a further few minutes. Add shrimp, lemon juice, stock and wine. Turn heat to low and cover. Turn heat off after about 4-5 minutes as you don't want to over cook your shrimp.

In a pot of boiling water add pasta and cook for about 4 minutes or according to package. Remove from heat and drain. Rinse with a water.

Back to the shrimps and add the zest (reserving a small amount for sprinkling at the end), and most of the parsley. Give a good stir. Assemble 4 plates with the linguine and top it off with the shrimp and pan juice. Sprinkle over the top remaining lemon zest and parsley. Serve immediately.